KNOXVILLE, Tenn. — Lemon Trifle
Presented by Pam Phillips with Buffalo Mountain Grille
Ingredients:
12 Frozen Sarah Lee Pound Cake4 Large Lemons (Enough for 1/2 fresh cup juice and garnish)
3 Cups Milk
2 Boxes Lemon Pudding Mix (3oz each)
1 16 oz Tub Cool Whip
2 Envelopes Dream Whip (2.6oz)
1/2 Cup Granulated Sugar
Instructions:
1. Combine granulated sugar and lemon juice together in small sauce pan over medium heat. Stir until the sugar is completely dissolved and set aside to cool.
2. Using a mixer whip together both envelopes of Dream Whip and 2 cups of cold milk. Whip until peaks form. In same large bowl add both packages of lemon pudding and the remaining mix. Continue to whip until completely combined and thickened.
3. Place mixture into the refrigerator to set for a few minutes.
4. Cut your frozen pound cake into 1 inch cubes.
5. Slice remaining lemons extra thin for garnish.
6. To assemble, place 1/2 of the pound cake into the bottom of your trifle bowl and drizzle with a 1/2 of the lemon syrup. Add a layer of lemon cream and 1/2 of the cool whip. If desired place thinly sliced lemon around the bowl before repeating.
7. Either using your spray whip or piping bag (ziploc bag with one end cut off works great) decorate the top of your trifle.
8. Garnish with sliced lemons and zest if desired.
9. Refrigerate until ready to serve.
Buffalo Mountain Grille is located at 205 Oak Ridge Turnpike in Oak Ridge.